leftovers (08.12.2014)

8 Dec

octopus lisbon

Recent leftovers include:

Too many roast potatoes turned into soup with a whole roasted bulb of garlic and lots of coriander.

Tartines of onion jam, goat’s cheese and caramelised fennel at 5 o’clock in the morning. Perfect midnight feast food.

Thumbprint cookies made of scraps of buttery tart pastry from the salted caramel pecan tart, rolled into balls and covered in coconut. Pressed each ball firmly with a thumb, indent filled with raspberry-tangerine jam. Baked until golden.

Recently reading/writing:

Since Paris seems to be enjoying a second wave of japonisme I am  re-reading the first few chapters of The Hare with the Amber Eyes.

Both David Lebovitz and Tim Hayward in the FT magazine (free registration necessary to read) have been talking about travelling and the fine balance between wanting to find the “undiscovered” away from any other tourists, and of course, needing a guide. Which I thought about when I went to Lisbon last month with a friend: some places live up to the hype, are worth repeating, worth the queue. (The pasteis de Belem really were fantastic, although now I know the Paris version comes a pretty close second.) Some, selfishly, I did not want to spoil by sharing, like the fantastic octopus at Jeronimo.

This weekend I am off to Madrid. I will be packing an Everyman/Cartoville guide: my favouite guidebooks (apart from my own of course!) since they are simple and condensed with fold out maps for each area. This article about Hemingway’s Madrid. And a new sketchbook – I have been playing with watercolour, trying to do more rough sketches to capture the feel of a city, like the lovely Sketchbook from Southern France.

And totally un-related to food, for a diversion from work on a Friday afternoon, I look forward to Ann Friedman’s newsletter in my inbox. Full of links for recent funny, thought-provoking words around the web.

Bonne semaine!

2 Responses to “leftovers (08.12.2014)”

  1. Diego December 18, 2014 at 7:44 pm #

    Recently I used quite a few leeks with mushrooms, but had about 6 whitish parts of leeks. Put a knob of butter in a frying pan, added the sliced leeks, cooked for about 10 min. then added some ricotta cheese, a few blaclk olives, and some dried tomatoes, cooked for another five minutes. I intended to turn all this into a leek pie, but the result was quite nice from the pan.

    • Frances December 19, 2014 at 6:01 pm #

      That sounds wonderful! Leeks and ricotta, good combination. So it never made it into the pie? Which I learned in my Encyclopedia of Food and Cooking may be derived from “magpie” since they collect odds and ends, just like you use for a pie. Is this true?

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